Ancient Biryani or Dindigul Thalapakatti Biryani

Remember this winning story,I made this ancient biryani for the contest,and that turned up into dindigul biryani...In one of the tamil literature of Imperungkappiyam,it has mentioned as "Oon Sooru"  ஊன் சோறு  made with small onions and a few spices...When i tried this recipe,I was surprised it tasted exactly like Thalapakatti Biryani....

Quick Note on Sangakala Unavu
The small onion,cumin and pepper are found during Second millennium BC as said by wikipedia..I wish i cud grab many resources of the spices and its origins...

Ingredients

Chicken-250gms

Seeraga Arisi-200 gms

Coconut milk-250 ml

Coriander powder-1 tsp

Turmeric powder-half tsp

Ginger garlic paste-1 tbsp

Garam masala-2 cloves,2 cardomon,half inch Cinnamon stick,Bayleaf-1

Curd-Quarter cup

Ghee-half cup

To make fine paste

Small Onions-50 gms

Coriander leaves-10 stems

Green Chilly-1-2 nos

Peppercorns-1 tsp

Cumin-one and half  tbsp

Cinnamon-1 inch stick

Cardomon-2-3

Salt to taste

        Method

Soak the rice for 10 minutes and strain.

Wash the chicken and keep it aside.

In a heavy bottomed kadai, heat ghee. Fry the cinnamon, cloves, star anise and peppercorns.

Add the powdered cinnamon & cloves and fry for a second.

Add the coriander powder and the turmeric powder, and fry again for a couple of seconds.

Add the chopped coriander leaves and the chicken pieces; sauté well.

When the color of the chicken changes, add salt and the crushed peppercorns.

Add the thick coconut milk and cook till the chicken is done.

Add water to this as per the quantity of rice kept aside. Allow to boil.

Then add the rice and cook like any other dum biriyani.

Method

Add the ghee in a pressure cooker,saute the garam masala

Add the chicken and garlic paste and saute them well
Add the curd and turmeric powder and saute it

Grind all the ingredients into fine paste

Add the Washed rice 

And the coconut milk to the rice

Add the fine paste,coriander powder and salt to it
Bring to boil

Pressure cook it for 3 whistles..Drizzle some ghee and serve hot

I usually do pressure cooking for this biryani...But u can also make by slow cooking process...

Tomorrow,I will be posting Mutton Gravy that makes best pair with this biryani